There is no afternoon snack quite as refreshing as a ripe peach on a hot summer day. Peaches also make for excellent desserts due to their versatility; they can be cooked through various cooking methods, or even served raw. I feel like that due to the sweet nature of the peach, many people skip right over the beautiful balance that peaches can bring to a savory dish. Pork tends to match itself very well with sweet fruits, and many times people will go to pineapples. However, pineapples are often over priced and travel from half way around the world. Peaches offer an elegant balance and are grown locally. When cooking, it is better to use slightly under ripe peaches, as they stand up better to the heat. For the recipe seen here, I choose to have everything grilled. I mean why not? The grill helps intensify the sugars in the peaches, leaving an explosion of flavor with each bite taken. As you are grilling the pork and rotating the loin around, the juices are left on the grill. Place the peaches over that spot and incorporate the flavors while cooking. The red wine in the Bordelaise Sauce compliments both the peaches and the pork exceptionally well. The smokiness from the grill also pairs well with the red wine, making this an overall well balanced and fun to eat summer dish.
Grilled Pork Loin with Peaches - serves 4
6 Peaches 2 cups Water ½ cup Red Wine 1 Garlic Clove - diced 1 Cinnamon Stick ½ tbs Chili Powder, Salt & Pepper 1 Chili Pepper - dried
1) Peel, halve and remove core to the peaches. Set aside 2) In a medium sauce pan, add remaining ingredients except the water and bring to a simmer. 3) Add the water and bring back to a simmer for 3 minutes. Pour into a large bowl. 4) Place peaches into the bowl and allow to marinade for 1 -2 hours. 5) Place peaches onto a hot grill with the flat side down. Grill for approximately 5 minutes and then flip. Grill for another 3 minutes; remove from the grill. 6) Once the peaches have rested for a moment, slice each halve into three. Serve right along side the pork loin.
2 lb Pork Loin ½ jar Bottled Thyme Bordelaise Sauce ¼ cup Vegetable Oil ½ cup Fresh Basil, Fresh Thyme - roughly chopped 3 Garlic Clove - minced ½ tbs Salt & Pepper
1) In a large bowl, mix oil, garlic, herbs and seasoning. Add the pork, and evenly coat with the oil mixture. Allow to rest for at least 1 hour. 2) Heat up your grill to med-high heat. Place pork onto the grill and cook for approximately 10-12 minutes, or until firm to touch. Be sure to rotate every 2 minutes, and watch out for flare ups. 3) Heat up the Bordelaise Sauce to a simmer for 3 minutes. 4) Rest the pork for 4 minutes. Slice down and serve.
CORN ON THE COB
6 Ear of Corn 1 tbsp Butter TT Salt & Pepper
1) Remove the husk and silk from the corn. Place on a sheet of foil, season with the salt & pepper. Place butter on corn. Roll the foil around the corn. 2) Grill for 8 minutes, rotating every few minutes. 3) Cut each ear in half.
PLATE - Line the pork down the center of the plate. Place the peach slices down the side of the pork. Drizzle the two with the Bordelaise Sauce. Lay the ½ ears onto the side.